Boneless Beef Stew Chuck (FROZEN)

Comes from:

We cut two kinds of stew meat – stew chuck, which is our standard, and a lean version. Our standard is from the front of the chuck, while the lean is from the bottom round. Both come in cubes of boneless meat.

Best cooking method:

Stew meat has connective tissue in it that needs to be broken down to be eaten. This takes time. A basic stew involves seasoning and browning the meat, then cooking it for a good, long while. How long you cook it depends on if you like the meat to fall apart or for it to remain in whole pieces. Count on a minimum of three hours if you’re not using a pressure cooker.  Crockpots, pressure cookers, and instant pots are all possible vessels for stew meat. Follow a recipe for exact cooking times.

Tips:

Use chicken stock instead of water for a fuller flavor. It pairs well with beef.

Similar cuts:

Brisket, cross cut shanks, short ribs, shin meat.

Ordering instructions:

The weight range options listed above are based on how much this cut usually weighs. We always recommend about 1/2 lb. of protein per person. If the available weight options are not enough to meet your recipe requirements, please use the selector on the right-hand side to choose multiples of this cut.